Recipes // Salads // Artichoke and Avocado Salad

Artichoke and Avocado Salad


By Chef Brando de Oliveira

1 Serving

Tools and Equipment:

  • Chef’s Knife
  • Scale
  • Measuring Spoons
  • Measuring Cups
  • Wooden Spoon


  • 3 oz. Marinated Artichokes
  • ¼ each (1.5 oz. Avocado, lightly mashed with a fork
  • 0.3 oz. Frisee, chopped
  • ½ oz. divided Parmesan, sliced on a mandolin and crumbled
  • ½ oz. Extra Virgin Olive Oil, for garnish


  1. Using a colander propped over a bowl, squeeze-dry artichokes to remove excess oil.
  2. Toss with avocado and half of the parmesan.
  3. On a round, white plate, center frisee and pile salad high on top of; garnish with remaining parmesan and a drizzle of olive oil.
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